One of my favorite Japanese style salads! I love macaroni salads. I love potato salads. I love my carbs. And yes, all go so well with barbecues. I know it’s not barbecue season yet, but this one is good enough to stand on it’s own without one. How can this be!? Drum roll….. Tuna! Canned […]
Macaroni Salad: Delicious Japanese Style with Tuna Read More »
Matcha Ice Cream is a delicious and rich ice cream that’s made lighter without eggs! The secret? Corn starch, which enables the ice cream to maintain a thick creamy consistency that ‘s quite similar to egg yolk based custards. Matcha green tea lends an earthy and sweet aroma. If you’ve never had matcha ice cream
Irresistible Matcha Ice Cream: Egg Yolk-Free Delight Read More »
Mizuna (Japanese Mustard Greens) with Garlic and Bacon Recipe I’m always trying to eat more vegetables, and this is one tasty way to accomplish that! I don’t know about you but sometimes it’s nice to eat cooked green leafy vegetables. I’m talking about baby bok choy, spinach, chard and the like. This is a new
Holy Moly Macaroni! Is what I thought when I tasted this macaroni salad! Yes, it is just a macaroni salad. And maybe it’s been a long time since I’ve made it, but this one was quite good! It’s not heavy and is a solid side to go with any meal (like the one pictured below~). The
Macaroni Salad Japanese Style with Bacon, Cucumber, and Red Onion: Delightful Recipe! Read More »
Hi. If you have been following me for a while you know how much I like kabocha (Japanese pumpkin). I’ve used it in soups, salads, stir-frys, and desserts. I don’t think it will ever get old, as it’s so versatile. And all it is is a little green pumpkin. It looks quite unassuming really. But
Japanese Style Broiled Mackerel with Salt (Shioyaki) One of the simplest and most tasty ways to eat mackerel!! 😀 I haven’t been catching much fish recently, but this one didn’t get away!! Since I caught this one, I wanted to show you how to make one of the simplest and most tasty preparations of
Mackerel Shioyaki: Irresistible Japanese Style Broiled with Salt Read More »
Today I wanted to share another version of how to cook agedashi tofu (揚げ出し豆腐). This is one of my favorite appetizers to order in Japanese restaurants. I love the crispy exterior that contrasts with a super soft tofu interior. These literally melt in your mouth. The savory sauce is the perfect bath for these tofu
Delicious Pan-Fried Agedashi Tofu with Shishito Peppers Recipe Read More »
These chocolate cupcakes are the perfect way to enhance an ordinary chocolate cupcake, using pistachios and flaked salt. The pistachio nuts add their own nutty flavor, while salt helps to add contrast. If you haven’t tried to up your chocolate cake or cupcake game, these cupcakes are a great way to get started! Salted Texas
Ever heard of white emergo beans before? I had not until I bought them 🙁 Sometimes I feel like I have a very narrow field of view on food. This is just one example. So, to expand it, every now and then, I will buy something at the market I’ve never heard of before. I figure
White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence Read More »
Last year I went on a shopping spree for heirloom beans! They seemed to be all the rage, popping up in magazines and online. I couldn’t resist buying them. I bought at least 6 different varieties of heirloom beans (by Rancho Gordo) and never did anything with them. So much for trying them right?
